Journal articles on the topic 'Milk'
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Kunz, Clemens, Silvia Rudloff, Wolfgang Schad, and Daniel Braun. "Lactose-derived oligosaccharides in the milk of elephants: comparison with human milk." British Journal of Nutrition 82, no. 5 (November 1999): 391–99. http://dx.doi.org/10.1017/s0007114599001798.
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Human milk is commonly considered to be unique when compared with the milk of other species with regard to its high content of complex fucosylated and sialylated lactose-derived oligosaccharides. We describe the application of high-pH anion-exchange chromatography with pulsed amperometric detection and TLC to characterize and quantitate neutral and sialylated lactose-derived oligosaccharides in milk from three Asian elephants and human milk. The lactose contents of elephant and human milks were 25–30 g/l and about 66 g/l respectively, whereas total oligosaccharide concentration was about three times higher in elephant milk and comprised up to 40% (10% in human milk) of the carbohydrate content. The ratio neutral: acidic components was different in the milk of the two species; in elephant milk, the N-acetylneuraminic acid-containing oligosaccharides made up almost half of the total amount v. 30% in human milk. Most oligosaccharides in elephant milk were more fucosylated and/or sialylated compared with human milk components. By mild acid hydrolysis, fucose and N-acetylneuraminic acid were cleaved off from complex components, and this resulted in increased amounts of fucose, galactose, N-acetylneuraminic acid, lactose and lacto-N-neo-tetraose. Unique to elephant milk are the high levels of 3′-galactosyllactose (up to 4 g/l) and lacto-N-neo-tetraose which are present in human milk only in trace amounts. Elephant and human milks have high levels and unique patterns of oligosaccharides which may reflect the relative importance of these components in neonatal host defence, in endothelial leucocyte interactions or in brain development.
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de VALDEZ, G. F., and G. S. de GIORI. "Effectiveness of Soy Milk as Food Carrier for Lactobacillus Acidophilus." Journal of Food Protection 56, no. 4 (April 1, 1993): 320–22. http://dx.doi.org/10.4315/0362-028x-56.4.320.
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Three mild-fermented milk beverages prepared from soy milk and cow's milk were compared for their ability to preserve the cell viability of Lactobacillus acidophilus during refrigerated storage, in associative growth with Lactobacilus casei and Streptococcus thermophilus. The highest survival rate was obtained by using soy milk as substrate. The presence of L. casei in the starter culture had no influence on the viability of L. acidophilus, while the streptococcal cells showed a harmful effect. The culture activity measured as proteolysis and acid production remained fairly constant during the shelf life, despite the variations in colony counts observed for the different fermented milks analyzed.
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Grenov, Benedikte, Anni Larnkjær, Reginald Lee, Anja Serena, Christian Mølgaard, Kim F. Michaelsen, and Mark J. Manary. "Circulating Insulin-Like Growth Factor-1 Is Positively Associated with Growth and Cognition in 6- to 9-Year-Old Schoolchildren from Ghana." Journal of Nutrition 150, no. 6 (March 25, 2020): 1405–12. http://dx.doi.org/10.1093/jn/nxaa075.
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ABSTRACT Background Milk intake stimulates linear growth and improves cognition in children from low-income countries. These effects may be mediated through insulin-like growth factor-1 (IGF-1). Objective The objective was to assess the effect of milk supplement on circulating IGF-1 and to assess IGF-1 as a correlate of growth and cognition in children. Methods Secondary data on blood spot IGF-1 from a randomized, double-blind, controlled trial in 6–9-y-old children from rural Ghana were analyzed. Intervention groups received porridge with non–energy-balanced supplements: 8.8 g milk protein/d, 100 kcal/d (Milk8); 4.4 g milk and 4.4 g rice protein/d, 100 kcal/d (Milk/rice); 4.4 g milk protein/d, 48 kcal/d (Milk4); or a control (no protein, 10 kcal/d). IGF-1, length, body composition, and Cambridge Neuropsychological Test Automated Battery (CANTAB) were measured at 3.5 or 8.5 mo. Linear regressions were used to assess the effect of milk interventions on IGF-1 and IGF-1 as a correlate of growth and cognition. Results The increase in IGF-1 was 15.3 (95% CI: 3.3, 27.3) ng/mL higher in children receiving Milk8 compared with the control. The IGF-1 increases in the isonitrogenous, isoenergetic Milk/rice or the Milk4 groups were not different from the control (P ≥ 0.49). The increase in IGF-1 was associated with improvements in 4 out of 5 CANTAB domains. The strongest associations included reductions in “mean correct latency” from Pattern Recognition Memory and “pre-extradimensional (pre-ED) shift errors” from Intra/Extradimensional Set Shift (P ≤ 0.005). In addition, change in IGF-1 was positively associated with changes in height, weight, and fat-free mass (P ≤ 0.001). Conclusions Intake of skimmed milk powder corresponding to one, but not half a glass of milk on school days stimulates IGF-1 in 6–9-y-old Ghanian children. IGF-1 seems to mediate the effect of milk intake on growth and cognition. The association between IGF-1 and cognition in relation to milk intake is novel and opens possibilities for dietary interventions to improve cognition.
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Kheng Yuen, Sim, and Mohammad Raisul Alam. "Effect of Modified Pre-Milking Sanitizing Approaches on Raw Milk Quality Obtained from the Dairy Farmers of Tawau Area, Sabah." Turkish Journal of Agriculture - Food Science and Technology 4, no. 1 (January 19, 2016): 5. http://dx.doi.org/10.24925/turjaf.v4i1.5-8.403.
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The aim of the study was to investigate the raw milk hygiene and quality among the small holder dairy farmers in Tawau area. A total of 216 samples were collected from the respective dairy farmers and milk collecting centre located at Mile 15, Tawau. Preliminary results indicated that the quality of the raw milks obtained at farm level contained were inferior with high bacteria load (> than 107 CFU/ml). The total coliform (2.9-3.8 CFU/mL) and Staphylococcus count (2.3-3.6 CFU/mL) were relatively high in certain samples. However, none of the food borne pathogens was found. Trace back study revealed that the causes of contamination were attributed by poor hygienic handling among the dairy farmers and insufficient for immediate chilling of raw milk. A significant reduction in bacteria load was observed if the raw milk chilled immediately at farm. The implementation of modified pre-milking sanitizing practices improved the microbiology quality of the raw milks obtained from respective dairy farms. Future study will focus more on the effect of prolong storage towards the microbiological quality of raw milk.
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Hill, J., M. Boland, P. Harris, and G. Paterson. "Impact of genetic polymorphism on milk powder manufacture and processing." BSAP Occasional Publication 25 (2000): 87–92. http://dx.doi.org/10.1017/s146398150004067x.
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AbstractRecombined milks manufactured from milk powders made from milk produced by b-lactoglobulin (b-LG) AA phenotype cows were not suitable for processing into ultra-heat-treated (UHT) milk products as these milks rapidly fouled heat exchanger surfaces when compared with standard mixed b-LG variant milk. Recombined milks manufactured from powders from b-LG BB phenotype milk generally gave low fouling rates upon UHT treatment and in some cases gave almost negligible fouling of UHT heat exchanger surfaces. Fresh milk from b-LG AA phenotype cows fouled evaporator preheaters more rapidly than standard milk, whereas fresh milk produced from b-LG BB phenotype cows fouled evaporator preheaters less rapidly than standard milk. Recombined milks manufactured from powders made with milk from k-casein (k-CN) BB phenotype cows fouled heat exchanger surfaces more rapidly than recombined milks manufactured from powders from milk from k-CN AA phenotype cows.
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Ehlayel, Mohammad, Abdulbari Bener, Khalid Abu Hazeima, and Fatima Al-Mesaifri. "Camel Milk Is a Safer Choice than Goat Milk for Feeding Children with Cow Milk Allergy." ISRN Allergy 2011 (June 29, 2011): 1–5. http://dx.doi.org/10.5402/2011/391641.
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Background. Various sources of mammalian milk have been tried in CMA. Objectives. To determine whether camel milk is safer than goat milk in CMA. Methods. Prospective study conducted at Hamad Medical Corporation between April 2007 and April 2010, on children with CMA. Each child had medical examination, CBC, total IgE, cow milk-specific IgE and SPT. CMA children were tested against fresh camel and goat milks. Results. Of 38 children (median age 21.5 months), 21 (55.3%) presented with urticaria, 17 (39.5%) atopic dermatitis, 10 (26.3%) anaphylaxis. WBC was 10,039±4,735 cells/μL, eosinophil 1,143±2,213 cells/μL, IgE 694±921 IU/mL, cow's milk-specific-IgE 23.5±35.6 KU/L. Only 7 children (18.4%) tested positive to camel milk and 24 (63.2%) to goat milk. 6 (15.8%) were positive to camel, goat, and cow milks. Patients with negative SPT tolerated well camel and goat milks. Conclusions. In CMA, SPT indicates low cross-reactivity between camel milk and cow milk, and camel milk is a safer alternative than goat milk.
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PANFILI, GIANFRANCO, PAMELA MANZI, and LAURA PIZZOFERRATO. "Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products." Journal of Dairy Research 65, no. 2 (May 1998): 253–60. http://dx.doi.org/10.1017/s0022029997002811.
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An analytical procedure, based upon HPLC, has been used to determine the degree of isomerization of retinol (vitamin A) in various dairy products. In raw milks, which are not subjected to thermal processing, there was no conversion of the predominant all-trans-isomers to cis-isomers in samples from various species. Pasteurized milks with mild heat treatment (high quality milk) had an average 13-cis[ratio ]all-trans ratio of 2·6%, while pasteurized milk treated for 15 s at temperatures ranging from 72 to 76°C had an average ratio of 6·4%. Milk subjected to more severe heat treatments had a higher degree of isomerization (UHT milk, 15·7%; sterilized milk, 33·5%), consistent with increased thermal conversion of the retinol isomers. In pasteurized and UHT cream, the increase in 13-cis-isomer was also a consequence of heat treatment (pasteurized cream, 3·0%; UHT cream, 14·4%). The presence of cis isomers in fermented milk suggests that fermentation processes, directly or indirectly, can induce cis–trans isomerization. In the cheeses analysed, the extent of retinol isomerization ranged from 7·6 to 35·0%. Our results confirm the importance of individual isomers in evaluating the vitamin A status of dairy products.
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Salamoura, Chrysoula, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, and Theodoros Varzakas. "Probiotic fermented milks made of cow's milk, goat's milk and their mixture." Journal of Biotechnology 185 (September 2014): S77. http://dx.doi.org/10.1016/j.jbiotec.2014.07.262.
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Patil, Sunita. "Psychrotrophic Microbiota in Milk and Fermented Milk Products." Journal of Pure and Applied Microbiology 13, no. 2 (June 30, 2019): 1257–66. http://dx.doi.org/10.22207/jpam.13.2.68.
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Singh, Poornima, and Ritu Dubey. "Coconut Milk Benefit Human Body." International Journal of Advances in Agricultural Science and Technology 9, no. 5 (May 30, 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
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Velangi, Dr Monal, and Mitali Savla. "Role of Plant Based Milk Alternatives as a Functional Beverage: A Review." International Journal of Health Sciences and Research 12, no. 11 (November 18, 2022): 273–81. http://dx.doi.org/10.52403/ijhsr.20221135.
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Plant based milk alternatives are emerging functional beverages. Dietary transition to veganism, rising prevalence of endocrinal disorders, lactose intolerance, cow milk allergies and intolerances, acne is an avenue for increasing need for milk alternatives. This review considered research papers from the past 11 years (2011 - 2022) from PubMed database, using keywords - plant based milk alternatives, plant based milk substitutes, plant based milk analogues, nutritional composition of plant based milk versus cow milk. Five commonly consumed plant milks were selected and discussed further. Coconut milk had highest and almond milk had lowest total energy. Total carbohydrate was highest in rice milk and lowest in almond milk, but oat milk had the highest sugar and coconut milk had no sugar. Soy milk and coconut milk had better protein content. Coconut milk had higher fat - lauric acid and MCTs. Vitamins A, D and E were found to be a good source in oat, soy and almond milk. All 5 plant milks were a good source of calcium. Plant milks were beneficial for lactose intolerance, reducing cholesterol, diabetes, CVD, cancer, and had immune boosting properties. Hence, it’s a healthier functional beverage when cow milk needs to be replaced in the diet. Key words: plant based milk alternative, nutrition, health benefits
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Mohapatra, Subhalaxmi, and Subhadip Roy. "Milky Moo: spreading the Milk Mantra." CASE Journal 13, no. 3 (May 2, 2017): 342–59. http://dx.doi.org/10.1108/tcj-09-2015-0056.
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Synopsis Srikumar Misra founded Milk Mantra as a milk producing and selling company in the state of Odisha, India in 2010. The company subsequently diversified into milk-based products such as yogurt and cottage cheese and spread its foray into the neighboring states. In 2014, the company had to overcome a few challenges from the macro environment as well as think of a marketing and communication strategy to gain competitive advantage. Research methodology The case is based on the primary research and has been developed using interviews of the company representatives and documents made available from the company. Wherever required, written permission has been obtained from the company representatives. Relevant courses and levels This case could be a part of the Marketing Management course in a graduate/undergraduate program in Business Management. The case could also be a part of a Brand Management or Integrated Marketing Communications course in the same program for specialized subjects such as branding a generic product or brand communications. This case could also be used for a short discussion in a distribution and logistics course. Theoretical bases The specific topics, which could be facilitated through this case, are the 4 Ps of marketing, distribution and marketing strategy. The case also relies on the theories of branding and marketing communication.
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LUCEY, JOHN A., CHENG TET TEO, PETER A. MUNRO, and HARJINDER SINGH. "Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk." Journal of Dairy Research 64, no. 4 (November 1997): 591–600. http://dx.doi.org/10.1017/s0022029997002380.
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The effect of a range of milk heat treatments on the rheological properties, at small and large deformations, of acid skim milk gels was investigated. Gels were made from reconstituted skim milk heated at 75, 80, 85 and 90°C for 15 or 30 min by acidification with glucono-δ-lactone at 30°C. Gels were also made from skim milk powder (SMP) samples that had been given a range of preheat treatments during powder manufacture. Heating milks at temperatures [ges ]80°C for 15 min increased the storage moduli (G′) compared with unheated milk and produced gels with G′ in the range 300–450 Pa. Acid gels made from high-heat or medium-heat SMP had higher G′ than gels made from low-heat or ultra-low-heat SMP. Cooling gels to low temperatures resulted in an increase in G′. The yield stress of gels slightly decreased with mild heat treatments of milk, and then increased again to a maximum, finally decreasing slightly with very high heat treatments of milk. The strain at yielding decreased markedly with increasing heat treatment of milk, making these gels brittle and easier to fracture. We propose that denatured whey proteins aggregated with casein particles during the acidification of heated milk and were responsible for most of the effects observed in this study.
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Kundu, Preeti, Jyotika Dhankhar, and Asha Sharma. "Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk." Current Research in Nutrition and Food Science Journal 6, no. 1 (March 7, 2018): 203–10. http://dx.doi.org/10.12944/crnfsj.6.1.23.
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Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was carried thus out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative
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Lee, Janelle, Janice A. Townsend, Tatyana Thompson, Thomas Garitty, Arpan De, Qingzhao Yu, Brian M. Peters, and Zezhang T. Wen. "Analysis of the Cariogenic Potential of Various Almond Milk Beverages using a Streptococcus mutans Biofilm Model in vitro." Caries Research 52, no. 1-2 (December 15, 2017): 51–57. http://dx.doi.org/10.1159/000479936.
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To evaluate the cariogenic properties of almond milk beverages, 6 almond milks, along with soy and whole bovine milk, were analyzed for their abilities to support Streptococcus mutans biofilm formation and acid production, and their capacity to buffer changes in pH. Biofilm formation by S. mutans was analyzed using an in vitro 96-well plate model and measured by crystal violet staining. Acid production by S. mutans was evaluated by a colorimetric L-lactate assay and pH measurement of bacterial cultures. Buffering capacity was assessed by a pH titration assay. Soy milk supported the most biofilm growth, while the least was observed with unsweetened almond milk (both p < 0.001). Among almond milks, sucrose-sweetened milk led to the highest level of biofilm formation (p < 0.001), while the least was observed with unsweetened milk (p < 0.05). Sucrose-sweetened almond milk yielded the lowest pH (4.56 ± 0.66), followed by soy milk and bovine milk; the highest pH was with unsweetened almond milk (6.48 ± 0.5). When analyzed by pH titration, the unsweetened almond milk displayed the weakest buffering capacity while bovine milk showed the highest (p < 0.001). These results suggest that the almond milk beverages, except those that are sweetened with sucrose, possess limited cariogenic properties, while soy milk exhibits the most cariogenic potential. As milk alternatives become increasingly popular, dentists must counsel their patients that almond milks, especially sucrose-sweetened varieties, have cariogenic potential. For patients who are lactose-intolerant or suffer from milk allergy, almond milks may be a better alternative than soy-based products.
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A, Simsek. "Mothers’ Views on Donor Milk and Human Milk Banks." Pediatrics & Neonatal Biology Open Access 7, no. 2 (July 19, 2022): 1–8. http://dx.doi.org/10.23880/pnboa-16000165.
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Aim: The goal of this study is to find out what factors affect mothers’ knowledge and perspectives about wet-nursing and human milk banking. Materials and Methods: This was a cross-sectional, descriptive, and comparative research project. 295 mothers volunteered to take part in the study. The data was gathered utilizing a data collection form that included information on wet-nursing and human milk banking, as well as a face-to-face interview. The collected data was analyzed in a computer program. Significance was accepted as p 0.05. Results: The study was completed with 295 women with a mean age of 27 years. It was determined that 90.2% of the women had never breastfed before, 46.8% had an only child, and 68.5% were in the neonatal period. It was determined that 67.5% of the women do not cause any religious problems, and more than half of them want milk banking and donate milk to banks. It was determined that the views of women on breastfeeding and breast milk banking were affected by their age, education, and working status (p<0.05). Conclusion: It was concluded that women in Turkey want their babies to receive breast milk. Their first choice is their own milk, and if their milk is not enough, they can apply to milk mothers or breast milk banks. In our country, as in other countries, families should be informed that breast milk is needed for babies to be healthy, and that breast milk can be obtained from banks if it is clean and safe.
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Turpeinen, Anu, Hanna Kautiainen, Marja-Leena Tikkanen, Timo Sibakov, Olli Tossavainen, and Eveliina Myllyluoma. "Mild protein hydrolysation of lactose-free milk further reduces milk-related gastrointestinal symptoms." Journal of Dairy Research 83, no. 2 (April 1, 2016): 256–60. http://dx.doi.org/10.1017/s0022029916000066.
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Gastrointestinal symptoms associated with milk are common. Besides lactose, milk proteins may cause symptoms in sensitive individuals. We have developed a method for mild enzymatic hydrolysation of milk proteins and studied the effects of hydrolysed milk on gastrointestinal symptoms in adults with a self-diagnosed sensitive stomach. In a double blind, randomised placebo-controlled study, 97 subjects consumed protein-hydrolysed lactose-free milk or commercially available lactose-free milk for 10 d. Frequency of gastrointestinal symptoms during the study period was reported and a symptom score was calculated. Rumbling and flatulence decreased significantly in the hydrolysed milk group (P < 0·05). Also, the total symptom score was lower in subjects who consumed hydrolysed milk (P < 0·05). No difference between groups was seen in abdominal pain (P = 0·47) or bloating (P = 0·076). The results suggest that mild enzymatic protein hydrolysation may decrease gastrointestinal symptoms in adults with a sensitive stomach.
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DALU, JOB M., and SARA B. FERESU. "Survival of Listeria monocytogenes in Three Zimbabwean Fermented Milk Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 379–83. http://dx.doi.org/10.4315/0362-028x-59.4.379.
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The growth and survival of Listeria monocytogenes was studied in traditionally fermented unpasteurized and pasteurized milk and in an industrially fermented milk marketed in Zimbabwe. Inoculated milk samples were incubated at 20°C for 24 h, and then one set of samples of each type of milk was stored at ambient (20°C) and a duplicate set at refrigeration (5°C) temperatures for a further 96 h. The industrially fermented milk was least favorable to the survival of L. monocytogenes, followed by traditionally fermented unpasteurized milk and traditionally fermented pasteurized milk when these milks were stored at ambient temperature. A different trend was observed when the milks were stored at refrigeration temperature with traditionally fermented unpasteurized milk allowing the least survival of L. monocytogenes followed by industrially fermented milk and traditionally fermented pasteurized milk. More L. monocytogenes survived in all the three fermented milks when they were stored at refrigeration temperature than at ambient temperature.
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SELA, SHLOMO, RIKY PINTO, UZI MERIN, and BARUCH ROSEN. "Thermal Inactivation of Escherichia coli in Camel Milk." Journal of Food Protection 66, no. 9 (September 1, 2003): 1708–11. http://dx.doi.org/10.4315/0362-028x-66.9.1708.
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Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coli in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65°C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.
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JEONG, DONG K., and JOSEPH F. FRANK. "Growth of Psychrotrophic Bacteria in Solids Fortified Skim Milk." Journal of Food Protection 51, no. 8 (August 1, 1988): 643–47. http://dx.doi.org/10.4315/0362-028x-51.8.643.
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The effect of fortifying skim milk with non-fat dried milk on growth and proteolysis of psychrotrophic bacteria was determined. Raw skim milk of 8.7% total solids was fortified to 10% and 12% total solids and pasteurized. Growth rates of proteolytic psychrotrophic bacteria were determined in these milks during incubation at 4°C. Proteolysis was determined by measuring the concentration of free amino groups throughout the incubation period. Seven of nine psychrotrophic isolates grew to greater numbers in the fortified milks during the early log phase of growth than they did in the unfortified milks. Growth stimulation was slight in most cases, however, one isolate exhibited a ten-fold increase in numbers when growing in the 10% solids fortified milk. The greatest increases in growth were observed when comparing unfortified milk to milk at 10% solids. Early log phase growth in 12% solids milk was often less than in 10% solids milk but still greater than in unfortified milk. All isolates exhibited increased proteolysis in the fortified milks within 48 h of incubation. These results indicate that increasing the solids content of skim milk with non-fat milk powder produces a microbiological growth medium more suitable for growth and protease production for selected psychrotrophic bacteria.
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Vojdani, Aristo, Chris Turnpaugh, and Elroy Vojdani. "Immune reactivity against a variety of mammalian milks and plant-based milk substitutes." Journal of Dairy Research 85, no. 3 (August 2018): 358–65. http://dx.doi.org/10.1017/s0022029918000523.
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The research reported here seeks to evaluate the allergenicity and antigenicity of different mammalian and plant-based milks/milk substitutes in healthy subjects. We used ELISA to measure IgE and IgG antibodies against cow, goat, sheep, camel, human milks, and soy, almond, and coconut plant-based milk substitutes, as well as IgA antibodies against all these apart from human milk, in 500 individuals in order to find the percentage of antibody elevation. IgG and IgE positivity showed that human milk was the least antigenic and allergenic, followed by camel milk. Cow's milk showed the highest percentage of elevation or reactivity. Among plant-based milk substitutes, the almond-based substitute was the most allergenic with the highest IgE reactivity, while the coconut milk substitute was lowest. For IgG and IgA immuno-reactivity, soy was first, with coconut again the lowest. We found IgE and IgG immune reactivity against coconut, almond and soymilks in some individuals who were non-reactive to mammalian milk, therefore, we should not assume that consumption of these milks is automatically without risk of allergenic response. We selected 24 samples out of the original 500 for the measurement of IgE antibodies against five different types of cow's milk, from non-organic to organic, A1 and A2. Statistical variance analysis detected no significant difference in IgE, IgG and IgA immune reactivities of the five different cow milks. Our results showed that if an individual is immuno-reactive to cow's milk, organic or not, the probability of reacting to goat and sheep milk is very high. Overall, the results presented here showed that for individuals allergic to cow's milk, the least allergenic alternatives in descending order are human, camel, sheep, and goat milks. Before choosing an alternative for cow's milk, one must go through accurate and quantitative blood testing for determination of IgE, IgG and IgA antibodies against different mammalian and plant-based milks/milk substitutes.
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Fessenden, Marissa. "His Milk, Her Milk." Scientific American 307, no. 6 (November 13, 2012): 20. http://dx.doi.org/10.1038/scientificamerican1212-20.
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Evanson, Michael. "Milk and milk products." Food Policy 15, no. 2 (April 1990): 132–44. http://dx.doi.org/10.1016/0306-9192(90)90112-d.
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Selcuk, Zehra, and Habip Muruz. "Organic Milk Versus Conventional Milk As Functional Milk." Turkish Journal of Agriculture - Food Science and Technology 6, no. 3 (March 19, 2018): 273. http://dx.doi.org/10.24925/turjaf.v6i3.273-277.1631.
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Chronic diseases progress slowly and generally cause symptoms in middle age onward. It is widely known that there is a close link between diets and chronic diseases in human. Foods which have specific target functions and preventive impacts on human health as well as their basic nutritional effects are defined as functional foods. These foods may decrease risk for chronic diseases due to having health preventive impacts on human health. Milk is an useful baverage for during childhood and adolescence because of its macro and micro nutrients. Milk composition is affected by mainly genetic, nutrition, season, lactation stage etc. Therefore, there are some differences in milk components between organic and conventional milk because of especially heredities of herds and nutrition. Seasonal variations in pasture, amount of grains and forages (fresh or conserved) cause changes in milk fatty acid composition of organic and conventional milk. Furthermore, organic production regulations limit the use of starch-based concentrates and supplements; therefore, some nutrients’ concentrations (protein, thiamine, vitamin B1 and B2, I etc) in organic milk may be expected to be lower than those of conventional milk. In this paper, organic and conventional milk components have been reviewed in term of functional milk.
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Tessari, Paolo, Alessandro Toffolon, Monica Vettore, Elisabetta Iori, Anna Lante, Emiliano Feller, Elisabetta Alma Rocco, Monica Vedovato, Giovanna Verlato, and Massimo Bellettato. "Neither Incretin or Amino Acid Responses, nor Casein Content, Account for the Equal Insulin Response Following Iso-Lactose Loads of Natural Human and Cow Milk in Healthy Young Adults." Nutrients 14, no. 8 (April 13, 2022): 1624. http://dx.doi.org/10.3390/nu14081624.
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Human milk contains <50% less protein (casein) than cow milk, but is equally effective in insulin secretion despite lower postingestion hyperaminoacidemia. Such potency of human milk might be modulated either by incretins (glucagon-like polypeptide-1,GLP-1); glucose-inhibitory-polypeptide, GIP), and/or by milk casein content. Healthy volunteers of both sexes were fed iso-lactose loads of two low-protein milks, i.e., human [Hum] (n = 8) and casein-deprived cow milk (Cow [↓Cas]) (n = 10), as well as loads of two high-protein milks, i.e., cow (n = 7), and casein-added human-milk (Hum [↑Cas]) (n = 7). Plasma glucose, insulin, C-peptide, incretins and amino acid concentrations were measured for 240′. All milks induced the same transient hyperglycemia. The early [20′–30′] insulin and C-peptide responses were comparable among all milk types apart from the low-protein (Cow [↓Cas]) milk, where they were reduced by <50% (p < 0.05 vs. others). When comparing the two high-protein milks, GLP-1 and GIP [5’–20’] responses with the (Hum [↑Cas]) milk were lower (by ≈2–3 fold, p < 0.007 and p < 0.03 respectively) than those with cow milk, whereas incretin secretion was substantially similar. Plasma amino acid increments largely reflected the milk protein content. Thus, neither casein milk content, nor incretin or amino acid concentrations, can account for the specific potency of human milk on insulin secretion, which remains as yet unresolved.
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Carta, Silvia, Fabio Correddu, Gianni Battacone, Giuseppe Pulina, and Anna Nudda. "Comparison of Milk Odd- and Branched-Chain Fatty Acids among Human, Dairy Species and Artificial Substitutes." Foods 11, no. 24 (December 19, 2022): 4118. http://dx.doi.org/10.3390/foods11244118.
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The aim of the study was to compare odd and branched-chain fatty acids (OBCFA) of milk from sheep, goat, cow, buffalo, donkey, human, and formula milk. Ruminant, monogastric, and human milks have different concentrations of these fatty acids (FA). To highlight the differences on OBCFA, a total of 282 individual milk samples were analyzed by gas chromatography. The OBCFA were found higher in ruminant than non-ruminant milks (p < 0.05). Among ruminants, sheep milk had the highest OBCFA (4.5 g/100 g of total FAME), whereases the lowest values were found in formula milk (0.18 g/100 g of total FAME). Regarding individual linear odd-chain FA (linear-OCFA), C11:0 was found higher in donkey milk than others, while sheep and buffalo milks had the greatest concentration of C15:0. Among BCFA, the iso-BCFA were higher than anteiso-BCFA in all considered milks. The isoC17:0 showed the highest concentration in all milks except for donkey and buffalo, which showed higher concentration of isoC16:0 than others. In conclusion, ruminant milks are different in terms of these FA compared to human milk and its substitutes. However, the greatest differences were found with formula milk, suggesting that this product needs the implementation of these FA to be more similar to human milk composition.
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Terpend, Kathleen, Marie‐Agnès Blaton, Céline Candalh, Jean‐Michel Wal, Philippe Pochart, and Martine Heyman. "Intestinal Barrier Function and Cow's Milk Sensitization in Guinea Pigs Fed Milk or Fermented Milk." Journal of Pediatric Gastroenterology and Nutrition 28, no. 2 (February 1999): 191–98. http://dx.doi.org/10.1002/j.1536-4801.1999.tb02037.x.
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ABSTRACTBackground:The respective effect of milk and fermented milks on intestinal barrier capacity and on sensitization to β‐lactoglobulin was studied using a guinea pig model of cow's milk allergy.Methods:Guinea pigs were fed a control diet or the same diet supplemented with milk, fermented milk (Streptococcus thermophilus and Bifidobacterium breve), or dehydrated fermented milk. Intestinal barrier capacity to macromolecules was assessed in an Ussing chamber, and sensitization to cow's milk protein was measured by systemic anti‐β‐lactoglobulin immunoglobulin G1 titers and by intestinal anaphylaxis, the latter assessed by the β‐lactoglobulin‐induced increase in short‐circuit current of jejunal fragments (ΔIscβ‐LG).Results:The electrical resistance of jejunum was similar in the four groups (∼80 Ω/cm2) suggesting the same paracellular permeability. The transport of 14C‐β‐lactoglobulin from mucosa to serosa was significantly decreased in the animals fed dehydrated fermented milk (403 ± 131 ng/hr·cm2) compared with that in control animals or animals fed milk (767 ± 250 ng/hr·cm2 and 749 ± 475 ng/hr·cm2, respectively; p < 0.05). Milk fermentation did not modify native β‐lactoglobulin concentration but anti‐β‐lactoglobulin immunoglobulin G1 titers were higher in fermented milk and dehydrated fermented milk (log10 titer = 2.86 and 2.79, respectively) than in guinea pigs fed milk (log10 titer = 2.5; p < 0.007). However, β‐lactoglobulin‐induced intestinal anaphylaxis remained the same in the three groups (ΔIscβ‐LG, 9.6 ± 4.1 µA/cm2, 8.5 ± 4.3 µA/cm2, and 8.5 ± 3.4 µA/cm2 in milk‐fed, fermented milk‐fed, and dehydrated fermented milk‐fed guinea pigs, respectively).Conclusions:The intestinal barrier capacity to milk proteins seems to be reinforced by dehydrated fermented milk, but milk and fermented milks are equally efficient in inducing cow's milk allergy in guinea pigs.
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Li, Siqi, Munkhzul Delger, Anant Dave, Harjinder Singh, and Aiqian Ye. "Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks." Foods 11, no. 12 (June 14, 2022): 1737. http://dx.doi.org/10.3390/foods11121737.
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There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein–whey protein and casein–casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.
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Moio, Luigi, Jocelyne Dekimpe, Patrick Etievant, and Francesco Addeo. "Neutral volatile compounds in the raw milks from different species." Journal of Dairy Research 60, no. 2 (May 1993): 199–213. http://dx.doi.org/10.1017/s0022029900027515.
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SummaryA comparative study was carried out on the flavour constituents of bovine, ovine, caprine and water buffalo fresh raw milks. The volatiles were isolated from milks by means of vacuum distillation and liquid–liquid extraction. Eighty neutral volatile compounds were identified using high resolution gas chromatography (HRGC) and HRGC-mass spectrometry. About 30 of these components have not been detected previously in milk. The volatiles in milk were similar for the four species, although several quantitative differences might explain the different odours. The volatiles consisted mainly of ethyl esters, especially those derived from butyric and hexanoic acids. Dimethylsulphone alone comprised ~ 25% of the volatile components in bovine, caprine and ovine milk, but only 4% in buffalo milk. Among the aldehydes, pentanal and nonanal were the most representative. Other aldehydes were present selectively: 3-methylbutanal was found only in buffalo milk; phenylacetaldehyde and benzaldehyde were present in large quantities in caprine milk, and in trace amounts in the other milks. The content of ketones, mainly 2-methylketones, was higher in buffalo milk than in the other three types. Alcohols varied between species, from 1·5% (bovine) to 5% (buffalo). Among these, 1-octen-3-ol and phenylethanol could be particularly important for the aroma of milk. The level of l-octen-3-ol in the milks was: buffalo > ewe > goat ≫ cow. Phenylethanol was not found in ewes' and goats' milk and its concentration in buffalo milk was 100 times higher than in bovine milk. Finally, indole and 4-methylphenol, interesting because of their odorant properties, were present in higher quantities in buffalo, ewes' and goats' milks than in cows' milk.
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Doan, Nguyen Duc. "Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks." Vietnam Journal of Agricultural Sciences 2, no. 3 (December 24, 2019): 426–33. http://dx.doi.org/10.31817/10.31817/vjas.2019.2.3.03.
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The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.
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Doan, Nguyen Duc. "Evaluation of the Physicochemical Properties and Sensory Attributes of Yoghurt Made from Mixtures of Goat’s and Cow’s Milks." Vietnam Journal of Agricultural Sciences 2, no. 3 (December 24, 2019): 426–33. http://dx.doi.org/10.31817/vjas.2019.2.3.03.
Full textAbstract:
The objective of the study was to evaluate the effect of cow’s milk added to goat’s milk on physicochemical properties and sensory attributes of yoghurt. Yoghurts prepared from five different proportions of cow’s milk and goat’s milk were stored at 4-6ºC for 1, 7, and 14 days and then evaluated for their physicochemical (total solids, protein, pH, and acidity) and physical properties (viscosity and water holding capacity), and sensory characteristics (acceptability). The total solids of the evaluated yoghurts significantly increased, but the protein content decreased when the amount of cow’s milk increased in the mixtures of milk. The results showed that the pH value of the yoghurt made from only goat’s milk was higher, while the titratable acidity was lower than those of the yoghurts made from the mixtures of goat’s and cow’s milks. The yoghurt obtained from the mixture of milks containing 80% goat’s milk and 20% cow’s milk exhibited the highest viscosity and water holding capacity among the evaluated yoghurts. All the yoghurts received similar scores for color, odor, and texture after all periods of storage, while the highest score in terms of flavor was received for the yoghurt made from the mixture of milks containing 60% goat’s milk and 40% cow’s milk. Addition of cow’s milk to goat’s milk was shown to significantly contribute to the viscosity, water holding capacity, and flavor of the resulting yoghurts.
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DEETH, HILTON C., TATIK KHUSNIATI, NIVEDITA DATTA, and ROBERT B. WALLACE. "Spoilage patterns of skim and whole milks." Journal of Dairy Research 69, no. 2 (May 2002): 227–41. http://dx.doi.org/10.1017/s0022029901005301.
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The reason for the reported difference in spoilage behaviour of skim and whole pasteurised milks was investigated. The rates of growth of psychrotrophic bacteria were not significantly different in the two milks and the bacterial types, all pseudomonads, present at spoilage were also similar. However, when representative spoilage organisms were cultured into freshly pasteurised skim and whole milks, skim milks exhibited predominantly bitter flavours while whole milk showed mostly sour flavours. The different spoilage behaviours can be largely explained by greater proteolysis in skim milk than in whole milk, caused by higher production of protease and greater susceptibility of the protein to protease attack. In addition, lipolysis in whole milk, caused by the substantial quantities of lipase produced by spoilage pseudomonads in this milk, also contributes to the different flavours produced during cold storage of these milk types.
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Huston, Gail E., and Stuart Patton. "Membrane Distribution in Human Milks Throughout Lactation as Revealed by Phospholipid and Cholesterol Analyses." Journal of Pediatric Gastroenterology and Nutrition 5, no. 4 (July 1986): 602–7. http://dx.doi.org/10.1002/j.1536-4801.1986.tb09138.x.
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SummaryMembrane distribution in human milk was investigated. Milk samples from six women taken at intervals throughout 9 months of lactation were fractionated into fat globules, skim milk, fluff, and cells. These fractions and the intact milks were analyzed for protein, total lipid, and membrane material as revealed by phos‐pholipid and cholesterol contents. All fractions showed initial levels of membrane that dropped by 1 month and then remained relatively unchanged thereafter. Total lipid (fat globules) in the milks was the primary factor determining membrane content. Distribution of membrane in mature milks was: fat globules, 80%; skim milk, 20% (including fluff, 5%); and cells, less than 1%. Mature milk assures the infants a relatively steady supply of membrane material. However, there appears to be approximately twice as high a concentration of it in milk during the first several weeks of lactation. At that time, the skim milk phase accounts for approximately 30% of milk membrane as compared to 20% during subsequent lactation.
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Singh, Harjinder, Samweul I. Shalabi, Patrick F. Fox, Albert Flynn, and Anne Barry. "Rennet coagulation of heated milk: influence of pH adjustment before or after heating." Journal of Dairy Research 55, no. 2 (May 1988): 205–15. http://dx.doi.org/10.1017/s0022029900026030.
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SummaryThe rennet coagulation times of infant milk formulae or fresh skim milk (milk) samples heated at temperatures in the range 70–140 °C for 1–10 min decreased on acidification, usually to pH < 6·0. Heated milk samples acidified to pH 5·5 and reneutralized to pH 6·6 retained good rennet coagulability. Acidification of such milk samples before heating also reduced the adverse effect of severe heat treatment (95 °C for 1 min) on rennet coagulation. Addition of low concentrations of CaCl2 to heated milks offset the adverse effects of heating. Acidification of heated milks increased the [Ca2+], and reneutralization of acidified milk only partly restored the [Ca2+], i.e. acidified/reneutralized milk had a higher [Ca2+] than normal milk, suggesting this as the mechanism via which acidification/neutralization improves the rennet coagulability of heated milk. Approximately 50% of the whey protein can be incorporated into rennet gels in heated milks while retaining good coagulability and curd tension; this may be a useful technique for increasing cheese yield.
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D.J. Garrick and N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk." BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.
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AbstractCost–price models were developed to describe milk collection, manufacture and marketing of standardised fluid milk, butter, cheese, casein, and milk powders. Market constraints were modelled by fixing fluid milk demand to 10% or 70% of milk production. Milks representative of New Zealand Holstein-Friesian (HF) and Jersey (J) breeds, and novel technologies were considered. The true value of each milk was assessed from its own processing performance on the basis of fat, protein, lactose and volume considerations. Average milk was worth £0.193/kg when a significant fluid market exists, reducing to £0.112/kg when most milk was manufactured into concentrated dairy products for sale on the world market. Milk from different breeds varied in true value. On a per kilogram basis, HF milk was less valuable than J milk.Single and multiple component payment systems were quantified for various subsets of milk components and used to obtain predicted values of a range of milks for comparison to their true values. Values of milks that differ in composition from average milk tend to have predicted values that deviate from their true value. The extent of such bias varies depending upon the payment system considered. For example, volume-based payment over-valued HF milk and penalised J milk. Other payment systems undervalued HF milk and over–valued J milk.Payment systems should be fair, discourage unfavourable changes in composition and provide opportunities for shifts towards the production of more valuable milk. The marketing mix and the choice of payment system have major impact on the potential for economic benefits to the producer from modifying the composition of milk. Payment systems need careful, thorough investigation in concert with market research and studies into breeding and other management opportunities for modifying milk composition.A value-based payment system can encourage producers to alter the composition of their milk in order to increase revenue.
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Mikhael, Ehab Mudher. "Comparison Among Commonly Available Infant Formula Milks in the Iraqi Market." Global Pediatric Health 2 (January 1, 2015): 2333794X1560871. http://dx.doi.org/10.1177/2333794x15608716.
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Breast-feeding is the best method of feeding infants. In some cases, formula milk can be a suitable alternative, so this study aimed to compare the safety and nutritional adequacy of commonly available formula milks in the Iraqi market. An observational study for the commonly available formula milks was conducted in the largest supermarkets of Baghdad, Iraq, during January-March 2015. The macronutrient and micronutrient contents as presented in the label of each type of formula milk was compared with the standard requirement of formula milk according to the European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) guidelines. Dielac formula milk is the commonest formula milk in the Iraqi market, with the lowest price when compared with other formula milks. All infant formula milks (Similac, Guigoz, and S-26 Gold) except Dielac have the mandatory contents within the specified ranges, according to the ESPGHAN guidelines. Dielac lacks more than 1 of the major mandatory contents besides lacking all optional contents in its formula. Guigoz formula milk lacks the optional ingredients arachidonic acid, docosahexaenoic acid, and nucleotides. Similac milk was supplemented with a higher-than-specified level of nucleotides, and its l-carnitine contents were not declared. Only S26 Gold formula milk contained all mandatory and optional ingredients within the specified range, according to the ESPGHAN guidelines. In conclusion, no formula milk can resemble breast milk; however, S26 Gold formula milk is the most acceptable formula, and Dielac formula milk is the worst. Therefore, it is recommended that Dielac be withdrawn from the Iraqi market.
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RAYNAL, KETSIA, and FLORENT REMEUF. "Effect of storage at 4 °C on the physicochemical and renneting properties of milk: a comparison of caprine, ovine and bovine milks." Journal of Dairy Research 67, no. 2 (May 2000): 199–207. http://dx.doi.org/10.1017/s0022029900004143.
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The effects of cold storage at 4 °C for 12, 24 and 48 h on the physicochemical characteristics and renneting properties of ewes', goats' and cows' milks were compared. The most important changes were observed in cows' milk. Soluble calcium concentrations were not affected in ewes' milk but were increased by 10% in cows' milk and 7% in goats' milk. More casein was dissociated on cooling cows' (+300%) than goats' (+100%) milk, and there was no change in soluble casein in ewes' milk. The coagulation characteristics of cows' milk were more impaired by cold storage than goats' or ewes' milks. Coagulation times increased by ∼30% and whey draining capacity decreased by 40% after cows' milk was cooled, but there were no changes with ewes' milk and only a slight decrease in coagulation time with goats' milk. We propose an interpretation of these results based on the physicochemical properties of each type of milk.
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Brown, Kenneth H., Janet M. Peerson, and Olivier Fontaine. "Use of Nonhuman Milks in the Dietary Management of Young Children With Acute Diarrhea: A Meta-Analysis of Clinical Trials." Pediatrics 93, no. 1 (January 1, 1994): 17–27. http://dx.doi.org/10.1542/peds.93.1.17.
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Objective. To assess the effects of continued feeding of nonhuman milks or formulas to young children during acute diarrhea on their treatment failure rates, stool frequency and amount, diarrheal duration, and change in body weight. Methods. A total of 29 randomized clinical trials of 2215 patients were identified by computerized bibliographic search and review of published articles. Data were abstracted and analyzed using standard meta-analytic procedures. Results. Among studies that compared lactose-containing milk or formula diets with lactose-free regimens, those children who received the lactose-containing diets during acute diarrhea were twice as likely to have a treatment failure as those who received a lactose-free diet (22% vs 12%, respectively; P < .001). However, the excess treatment failure rates occurred only in those studies that included patients whose initial degree of dehydration, as reported by authors, was severe, or that were conducted before 1985, when appropriate diarrhea treatment protocols were first widely accepted. Among studies of patients with mild diarrhea, all but one of which were completed after 1985, the overall treatment failure rates in the lactose groups were similar to the rates in the lactose-free groups (13% vs 15%). These results suggest that children with mild or no dehydration and those who are managed according to appropriate treatment protocols, such as that promoted by the World Health Organization, can be treated as successfully with lactose-containing diets as with lactose-free ones. The pooled information from studies that compared undiluted lactose-containing milks with the same milks offered at reduced concentration concluded that (1) children who received undiluted milks were marginally more likely to experience treatment failure than those who received diluted milk (16% vs 12%, P = .05), (2) the differences in stool output were small and of limited clinical importance, and (3) children who received the undiluted milk diets gained 0.25 SD more weight than those who received the diluted ones (P = .004). In addition, as with the previous set of studies, there were no differences in the pooled treatment failure rates between the respective groups in those studies of mildly dehydrated patients conducted after 1985 (14% vs 12%). Conclusions. The vast majority of young children with acute diarrhea can be successfully managed with continued feeding of undiluted nonhuman milks. Routine dilution of milk and routine use of lactose-free milk formula are therefore not necessary, especially when oral rehydration therapy and early feeding (in addition to milk) form the basic approach to the clinical management of diarrhea in infants and children.
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Henno, Merike, Tiia Ariko, Tanel Kaart, Sirje Kuusik, Katri Ling, Marko Kass, Hanno Jaakson, et al. "The fatty acid composition of Estonian and Latvian retail milk; implications for human nutrition compared with a designer milk." Journal of Dairy Research 85, no. 2 (May 2018): 247–50. http://dx.doi.org/10.1017/s0022029918000183.
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The study reported in this Research Communication compared retail milks’ FA profiles from two neighbouring countries, estimated the potential contributions of these milks and a designer milk (achieved by changing the diet of the dairy cow) to the recommended human dietary intake of FA, and predicted (based on the milk FA profile) methane emission from dairy cows. Retail milks in Estonia and Latvia were purchased from supermarkets monthly for one year. To compare the FA composition of retail milk with designer milk with an increased PUFA content, the bulk milk FA profile from a separate field trial was used. Milk FA concentrations of the two neighbouring countries were affected by state, season and their interaction, while the main influence on all these factors were different feeding practices (grazing availability, forage to concentrate ratio and legume-rich silages vs. maize silages). Three cups (600 mL; fat content 2·5 g/100 g) of Estonian, or Latvian retail milk or designer milk per day contributed more to the recommended intakes of saturated FA (SFA) (42·5, 42·7, 38·7%, respectively) than other FA. Compared to the retail milks, α-linolenic acid estimated intake was almost doubled by designer milk consumption (19·7% of adequate intake) without influencing summed intakes of SFA and trans FA. There were state and seasonal differences in the predicted methane outputs of dairy cattle based on retail milk FA. Although the FA profiles of retail milks in the two neighbouring countries were affected by state and season, an appreciable increase in human dietary intakes of beneficial fatty acids from milk, and concomitant reduction in methane emissions from dairy cows, can be achieved only by targeted feeding.
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Mallatou, H., C. P. Pappas, and L. P. Voutsinas. "Manufacture of feta cheese from sheep's milk, goats' milk or mixtures of these milks." International Dairy Journal 4, no. 7 (January 1994): 641–64. http://dx.doi.org/10.1016/0958-6946(94)90039-6.
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Teichert, Joanna, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska, and Łukasz K. Kaczyński. "Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition." Foods 9, no. 2 (February 19, 2020): 217. http://dx.doi.org/10.3390/foods9020217.
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Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.
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Rysstad, Gunnar, and Roger K. Abrahamsen. "Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk." Journal of Dairy Research 54, no. 2 (May 1987): 257–66. http://dx.doi.org/10.1017/s0022029900025395.
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SummaryYogurt starter B3 was grown in cows' milk, goats' milk I (obtained 2–3 weeks after parturition) and goats' milk II (8 months after parturition), and a number of biochemical and bacteriological parameters were recorded at intervals during incubation for 8 h at 43°C. No appreciable differences between the milks were observed for total viable count, bacteriological ratio of rods to cocci, or decrease in pH. Production of acetaldehyde, however, was considerably lower in goats' milk I (6·2 ppm) and goats' milk II (8·9 ppm) than in cows' milk (18 ppm). Formation of diacetyl and acetoin showed similar patterns in all three milks. The highest production of α-acetolactic acid was observed in goats' milk II, apparently coincident with the highest production of CO2 in this milk.
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Britton, John R. "Milk Protein Quality in Mothers Delivering Prematurely." Journal of Pediatric Gastroenterology and Nutrition 5, no. 1 (January 1986): 116–21. http://dx.doi.org/10.1002/j.1536-4801.1986.tb09026.x.
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SummaryBecause reports comparing the nitrogen content of breast milk from mothers delivering prematurely and at term have conflicted, the present study sought to compare these milks during the first month of lactation with respect to total protein and the distribution of protein among individual protein species and amino acids. No significant differences in total protein concentration were established. However, immunoglobulin comprised a greater proportion of protein in preterm milk than in term milk. The major component of the milk casein fraction, β‐casein, was present in similar proportions in early term and preterm milk, yet increased with time in term milk but not preterm milk. Lactoferrin and lactalbumin were similar in both milks. Differences in amino acid composition were found for serine, arginine, and tyrosine. With respect to protein composition, preterm milk and term milk thus differ during the first month of lactation, and the different patterns of change in individual components suggest that factors other than milk volume contribute to protein content.
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Van De Voort, Frederick R., Abdel A. Elkashef, and Bernice L. Mills. "Dry Calibration Milks for Infrared Milk Analyzers." Journal of AOAC INTERNATIONAL 73, no. 5 (September 1, 1990): 688–92. http://dx.doi.org/10.1093/jaoac/73.5.688.
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Abstract A study has been carried out to determine the practicality of formulating dry, stable calibration milk powders for calibration of infrared milk analyzers for routine quality control purposes in commercial dairies. The powders are based on dairy Ingredients and are reconstituted to produce calibration milks that cover a wide range of fat, protein, and lactose composition combinations. The butterfat component included emulsifiers to aid in reconstituting the powders and to stabilize resulting emulsions. Reconstitute was carried out on a weight/weight basis using a top-loading balance and mixing with a simple hand-held, electric household mixer. The reconstitutlon procedure produced stable emulsions and was shown to be repeatable to within the accuracy specifications of Infrared instrumentation. The calibration results obtained with the powders relative to reference calibration milks purchased from the Central Milk Testing Laboratory (CMTL) In Guelph, Ontario, were excellent, and generally met AOAC specifications for Instrument calibration. In addition, the reconstituted milks had excellent emulsion stability to prolonged holding at 40°C and produced consistent results when analyzed over a 21-day period, showing no signs of spoilage when preserved with potassium dlchromate and refrigerated when not In use. The powders were deemed adequate for calibration of Infrared milk analyzers used for routine, In-plant, quality control purposes and would be a convenient alternative for CMTL calibration milks shipped by courier.
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Snoj, Tomaz, Gregor Majdic, Silvestra Kobal, Monika Zuzek, and Nina Cebulj-Kadunc. "Estrone, 17β-estradiol and progesterone concentrations in processed milk with different fat contents." Veterinarski glasnik 71, no. 1 (2017): 35–43. http://dx.doi.org/10.2298/vetgl170324006s.
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Introduction. The aim of this study was to determine estrone (E1), 17?-estradiol (E2) and progesterone (P4) concentrations in processed milk with different fat contents and to compare the concentrations of these hormones in commercial ultrahigh temperature (UHT) processed milk and commercial pasteurized milk. Materials and Methods. Commercial milks with different fat contents (UHT 0.5 %, UHT 1.5 %, UHT 3.5 % and pasteurized 3.5 % (10 samples of each type of milk)) were purchased in local stores. E1, E2 and P4 concentrations were determined by commercial ELISA kits. Results and Conclusions. E1 concentrations were below the limit of detection (15 pg mL-1) in all milks except in two UHT 3.5 % (out of 10) and two pasteurized 3.5 % (out of 10) milk samples. Mean E2 and P4 concentrations in UHT 3.5 % milk (25.37 ? 1.15 pg mL-1 and 10.76 ? 0.43 ng mL-1, respectively) were significantly higher than in UHT 0.5 % milk (19.38 ? 0.79 pg mL-1 and 7.06 ? 0.26 ng mL-1, respectively). Significant positive correlations were determined between hormone concentrations and milk fat contents. Relatively high E2 and P4 concentrations indicate that the bulk of milk in the commercial milks examined originated from pregnant cows.
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Ramakrishnan, Monica, Tracy Eaton, Omer Sermet, and Dennis Savaiano. "A Single Meal of Milk Containing A2 Β-Casein Causes Fewer Symptoms and Lower Gas Production than Milk Containing Both A1 and A2 Β-Casein Among Lactose Intolerant Individuals." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 772. http://dx.doi.org/10.1093/cdn/nzaa052_041.
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Abstract Objectives We evaluated tolerance to single meals of milks containing different levels of a1 and a2 β-casein as compared to lactose-free milk. We also determined if lactose digestion was affected by a2, high a2 (Jersey) and high a1 (commercial) β-casein milks, as measured by breath hydrogen. Methods A double-blinded, randomized crossover trial was conducted in 21 verified lactose intolerant subjects, feeding four milks (commercial, Jersey, a2 and commercial lactose free) after an overnight fast. Breath hydrogen was measured, and intolerance symptoms were recorded for 6 hours following treatment. Results Mean hydrogen production and total symptoms were significantly lower following consumption of a2 milk as compared to commercial milk (P = 0.03 for both). Similarly, high a2 Jersey milk produced significantly lower hydrogen than commercial milk (P = 0.01). However, symptoms due to Jersey were not significantly different from commercial milk (P = 0.47). Conclusions A2 milk caused fewer symptoms and lower gas production in verified lactose intolerant subjects. Funding Sources Gift funds from the a2 Milk Company.
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Ryan, Siobhan, David Gleeson, Kieran Jordan, Ambrose Furey, Kathleen O'Sullivan, and Bernadette O'Brien. "Strategy for the reduction of Trichloromethane residue levels in farm bulk milk." Journal of Dairy Research 80, no. 2 (March 11, 2013): 184–89. http://dx.doi.org/10.1017/s0022029913000113.
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High fat dairy products, such as butter and margarine can be contaminated during the milk production process with a residue called Trichloromethane (TCM), which results from the use of chlorine based detergent solutions. Although, TCM concentrations in Irish products are not at levels that are a public health issue, such contamination can cause marketing difficulties in countries to which Irish products are being exported. In an attempt to reduce such milk residues, a template procedure was developed, tried and tested on 43 farms (from 3 processing companies). This involved identifying farms with high TCM milk, applying corrective action in the form of advice and recommendations to reduce TCM and re-measuring milks from these farms. Trichloromethane in milk was measured by head-space gas chromatography with electron capture detector. The TCM reduction strategy proved successful in significantly reducing the levels in milk in the farms tested, e.g. TCM was reduced from 0·006 to the target of 0·002 mg/kg (P < 0·05). The strategy was then applied to farms who supplied milk to six Irish dairy processors with the objective of reducing TCM in those milks to a level of ⩽0·002 mg/kg. Initially, milk tankers containing milks from approximately 10–15 individual farms were sampled and analysed and tankers with high TCM (>0·002 mg/kg) identified. Individual herd milks contributing to these tankers were subsequently sampled and analysed and farms supplying high TCM identified. Guidance and advice was provided to the high TCM milk suppliers and levels of TCM of these milk supplies were monitored subsequently. A significant reduction (minimum P < 0·05) in milk TCM was observed in 5 of the 6 dairy processor milks, while a numerical reduction in TCM was observed in the remaining processor milk.
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Sormin, Elferida, Carmen Siagian, Bernadetha Nadeak, Citra Puspa Juwita, and Sumiyati. "Analysis of Iron (Fe) Content in Breast Milk of Breastfeeding Mothers with Level Anemia Normal, Mild and Moderate." Asian Journal of Applied Chemistry Research 15, no. 3 (May 17, 2024): 20–27. http://dx.doi.org/10.9734/ajacr/2024/v15i3288.
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Aims: The study aimed to determine the level of iron (Fe) in breast milk samples from breastfeeding mothers who were not anemic (normal), had mild anemia, and had moderate anemia. Methodology: This research is descriptive in nature with a cross-sectional research design. The research subjects were 30 breast milk samples from breastfeeding mothers who had babies aged 0-6 months in TTU Regency, East Nusa Tenggara. 10 samples each in the categories of no anemia (normal), mild anemia, and moderate anemia. Analysis of Fe levels in breast milk samples using Atomic Absorption Spectroscopy (SSA) at the Testing, Calibration, and Certification Services Laboratory Unit, Bogor Agricultural Institute. Results: The results of the analysis showed that the average Fe content in breast milk samples from breastfeeding mothers (normal category) was 4.17 mg/L; Fe levels in breast milk samples from breastfeeding mothers (mild anemia category) were 2.01 mg/L; while the Fe level in breast milk samples from breastfeeding mothers (moderate anemia category) was 1.05 mg/L. From the average figures, it can be seen that there is no significant difference in Fe levels between the three breast milk samples, which is confirmed by the distribution of Fe levels for the 30 samples which is not much different, even from the minimum number of Fe levels in breast milk samples from breastfeeding mothers (normal). still found at 1.03 mg/L (almost the same as the minimum Fe level for breast milk samples from breastfeeding mothers (mild anemia), namely 0.70 mg/L. Conclusion: there were no significant differences in Fe levels in breast milk samples from breastfeeding mothers in the categories of no anemia (normal), mild anemia, and moderate anemia. However, it is still recommended that it is very important to ensure sufficient iron in breast milk to help the baby's growth and development.
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Clarke, Timothy. "A reference milk system for instrumental measurement of milk fat and protein." Journal of Dairy Research 55, no. 3 (August 1988): 355–60. http://dx.doi.org/10.1017/s0022029900028612.
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SummaryA reference milk system (Clarke system) using primary reference milks made from preserved natural bovine milks (PNM) and standard reconstituted milk (SRM) has been developed to enable accurate calibration of milk analysing instruments. The PNM have values of 2, 3, 4, 5 and 6% fat and 3·5, 2·7, 3·4, 4·2 and 3·3% protein respectively and can be stored for 4 months without detectable change in fat or protein content. The above reference milk system utilizes SRM as a secondary reference milk to enable regular checking of the stability of the instrument calibration during routine testing (e.g. after every 100 samples). Over several months seven laboratories using 13 fat-testing instruments and seven protein-testing instruments achieved high levels of accuracy in weekly calibrations (coefficient of variation 1·1%) when they used the reference milk system and adhered to the prescribed calibration criteria.
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Oravcová, M., M. Margetín, D. Peškovičová, J. Daňo, M. Milerski, L. Hetényi, and P. Polák. "Factors affecting ewe’s milk fat and protein content and relationships between milk yield and milk components." Czech Journal of Animal Science 52, No. 7 (January 7, 2008): 189–98. http://dx.doi.org/10.17221/2274-cjas.
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Test-day records of purebred Tsigai, Improved Valachian and Lacaune ewes were used to analyse the effect of environmental factors on milk fat and protein content. There were 121 424 and 121 158 measurements of fat and protein content for Tsigai, 247 742 and 247 606 measurements of fat and protein content for Improved Valachian and 2 194 measurements of fat and protein content for Lacaune ewes lambing between 1995 and 2005. Overall means and standard deviations for fat and protein content were 7.77 ± 1.606% and 5.94 ± 0.690% for Tsigai, 7.48 ± 1.446% and 5.82 ± 0.620% for Improved Valachian, and 6.97 ± 1.514% and 5.62 ± 0.692% for Lacaune. For fat content, analyses showed a highly significant (<i>P</i> < 0.01) effect of flock-test day and a highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) effect of the month of lambing, with the only exception of the month of lambing in Lacaune. The effect of litter size was highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) in Improved Valachian and Lacaune. For protein content, analyses showed a highly significant (<i>P</i> < 0.01) effect of flock-test day and a highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) effect of the month of lambing. The effect of litter size was highly significant (<i>P</i> < 0.01) in Tsigai and Improved Valachian. Covariates of days in milk which modelled the shape of lactation curves were insignificant, except for Improved Valachian fat content (Ali-Schaeffer regression adopted for sheep). The model explained about 50% of fat and protein variation in the breeds, with coefficients of determination between 0.517 and 0.587 for fat content and between 0.495 and 0.527 for protein content. Fat and protein content were almost equally correlated with milk yield in the three breeds. Lactation curves were constructed on the basis of solutions of a statistical model employed in the analyses.